1. Put the fresh peas into the water and cook
2. Take it out after softening and control the moisture
3. Wash the Coprinus comatus and cut into small pieces
4. After the oil is hot, add the chicken leg mushrooms and stir fry
5. Stir-fry until the color of Coprinus comatus is golden
6. Season with salt
7. Wash broccoli and cut into small pieces
8. Blanch it with water
9. Put the rice in the Coprinus comatus and mix well
10. Add crushed black pepper to taste
11. Add the cooked peas and mix well
12. Put the flavored rice into a heat-resistant container
13. Cover the surface with broccoli and cherry tomatoes
14. Put mozzarella cheese on top of the vegetables
15. Preheat the oven to 200 degrees and put it in the container
16. Bake until the cheese melts and the surface is slightly yellow, take it out and use it
